Cold, crisp cucumbers are a refreshing addition to any summer meal and Darby Weaver of Timpson Creek Farm in Clayton, GA loves to make these quick refrigerator pickles with various crops grown on the farm. Instead of cucumbers, experiment with carrots, radishes, zucchini, squash, beets, okra and more. The possibilities are endless. No need to can these with the traditional method. Just store them in the refrigerator. They’ll keep up to a month…if they last that long.
[columns_row width=”third-and-two-thirds”] [column]Ingredients
- 2 large cucumbers, sliced thin
- 4 tarragon sprigs
- 1 medium onion, sliced thin
- 1 tablespoon coriander seeds
- 2 tablespoons whole black peppercorns
- 2 tablespoons mustard seeds
- 2 teaspoons sea salt
- ½ cup apple cider vinegar
- ¼ cup honey
Mix sliced cucumbers, onions, and sea salt in a bowl and let sit at room temperature for 1 hour.
Bring the apple cider vinegar to a boil in a small saucepan and then remove from heat.
Add the honey, mustard seeds, whole black peppercorns, coriander seeds, and tarragon and stir until the honey has dissolved and the spices have mingled. Allow to sit until cool enough to handle.
Pack the salted cucumbers and onions into 2 quart sized jars.
Mix the spices, vinegar, and honey once more to release flavors and then pour mixture through a sieve into the jars over the cucumbers and onions.
Allow the jars to reach room temperature before putting on their lids. Place them in the refrigerator to chill for 1-3 hours before serving.
Pickles should remain delicious and edible for up to 1 month in the refrigerator.[/column] [/columns_row]
Recipe courtesy of Darby Weaver • Timpson Creek Farm, Clayton, GA